Ingredients for Diabetic Mini Cream Puffs
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How to Make Diabetic Mini Cream Puffs
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet with cooking spray.
- In a medium saucepan, bring 1 cup of water and 1/2 teaspoon of salt to a rolling boil.
- Remove from heat and stir in 1/2 cup (1 stick) of margarine until completely melted.
- Add 1 cup of all-purpose flour all at once, stirring vigorously until a smooth ball forms.
- Return the pan to low heat and cook for 1-2 minutes, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball.
- Remove from heat and let the dough cool for 5 minutes.
- Beat in 4 large eggs one at a time, mixing thoroughly after each addition until the batter is smooth and glossy.
- Drop rounded teaspoons of dough (approximately 1 inch in diameter) onto the prepared baking sheet, leaving space between each puff.
- Bake for 20-25 minutes, or until the puffs are golden brown and puffed up.
- Turn off the oven and carefully prick the sides of each puff with a toothpick to allow steam to escape.
- Leave the puffs in the oven with the door slightly ajar for 10 minutes to cool slowly.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, use a sharp knife to carefully cut off the tops of the puffs.
- Filling: In a separate bowl, gently fold 1 cup of sugar-free cool whip into 1 (3.4 ounce) cup of your favorite sugar-free pudding mix prepared according to package directions.
- Fill each puff with the prepared pudding mixture and replace the tops.
- Serve 3 puffs per serving.
- Each serving supplies 1/2 fat exchange, 1/4 protein exchange, 1/2 bread exchange, 1/8 milk exchange and 5 optional calories (depending on pudding choice).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
26g
Fat
37g
Carbs
4g
